New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties
Author:
Funder
CAPES-PROCAD
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05781-5.pdf
Reference43 articles.
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3. Andrade AC, Marinho JFU, de Souza AC et al (2020) Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata). Food Res Int 136:1–10
4. ANVISA. (2012). Resolution RDC: Technical Regulation on Complementary Nutritional Information. Brasília: DOU
5. AOAC (2016) Association of official analytical chemists. Official methods of analysis, 20th edn. AOAC, Washington DC
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1. Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage;Journal of Food Measurement and Characterization;2023-11-22
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